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HS-859
Pepper Production in Miami-Dade County, Florida1Qingren Wang,
Shouan Zhang, Yuncong Li, Dakshina Seal, Waldemar Klassen, and
Teresa Olczyk2
1. This document is HS-859, one of a series of the Horticultural
Sciences Department, UF/IFAS Extension. Original publication date
June 2001. Revised March 2018. Visit the EDIS website at
http://edis.ifas.ufl.edu. This document is written specifically for
growers in Miami-Dade County as a supplement to Vegetable
Production Guide for Florida (SP170)
(http://edis.ifas.ufl.edu/cv292). We thank many colleagues, growers
and representatives from seed and chemical companies and grower
services for reviewing the document.
2. Qingren Wang, Extension agent, UF/IFAS Extension Miami-Dade;
Shouan Zhang, associate professor, UF/IFAS Tropical Research and
Education Center; Yuncong Li, professor, UF/IFAS TREC; Dakshina
Seal, associate scientist, UF/IFAS TREC; Walderma Klass, professor
emeritus, UF/IFAS TREC; and Teresa Olczyk, county Extension
director, UF/IFAS Extension Miami-Dade; UF/IFAS Extension,
Gainesville, FL 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an
Equal Opportunity Institution authorized to provide research,
educational information and other services only to individuals and
institutions that function with non-discrimination with respect to
race, creed, color, religion, age, disability, sex, sexual
orientation, marital status, national origin, political opinions or
affiliations. For more information on obtaining other UF/IFAS
Extension publications, contact your county’s UF/IFAS Extension
office.
U.S. Department of Agriculture, UF/IFAS Extension Service,
University of Florida, IFAS, Florida A & M University
Cooperative Extension Program, and Boards of County Commissioners
Cooperating. Nick T. Place, dean for UF/IFAS Extension.
Pepper is an important vegetable crop in Miami-Dade County,
grown on about 2,000 acres each year and sold nationwide as a
winter fresh market vegetable. Many pepper varieties are grown in
this area, and the number is increasing due to market demand by
increasing populations of diverse cultures, food habits, and
traditions. In general, unlike other vegetable crops, peppers are
relatively more adaptable to the environment, especially the heat,
and are relatively easier to grow. More importantly, some chili
peppers can grow through the hot and humid summer in Miami-Dade
County, where summer is actually the fallow season for most
vegetable crops. This is an advantage for local vegetable growers
because only few vegetable crops, such as okra, yucca, malanga,
sweetpotato, and some Asian vegetables including bitter melon,
gourds, and luffa, can grow well during this time of the year. To
be successful, careful attention must be paid to maintain healthy
plants and high productivity with efficient management of soil and
water for particular varieties or cultivars. This publication
provides general information and guidelines for pepper growers in
Miami-Dade County, including major pepper varieties, their
horticultural traits, and fundamental soil and water management
requirements.
Pepper Varieties, Origins and Their Horticultural TraitsMost
pepper varieties, except sweet bell pepper and Cubanelle pepper,
are used as an important ingredient or seasoning for food. The
degree of pungency varies among varieties. To indicate how hot or
pungent a pepper variety is, Wilbur Scoville (1912) invented a
pungency scale to rank chili peppers from mild to hot, from zero to
over 1,000,000 Scoville units based on the capsaicin
concentration.
Peppers also are excellent sources of vitamin C and vitamin A
due to the high concentration of carotenoids, such as
beta-carotene, and provide powerful antioxidants that contribute to
heart health. They also contain high concen-trations of other
important vitamins and minerals.
Chili pepper consumption is believed to dilate blood vessels and
speed up metabolism because of the high concentration of capsaicin.
In animal studies, capsaicin has the capability to boost
metabolism, which in turn causes weight loss. This increases
circulation and blood flow to all major organs, which facilitates
oxygen and nutrient delivery. Chili peppers may support a healthy
energy balance while suppressing appetite. Capsaicin has been shown
to increase energy expenditure, acts as metabolism booster and to
aid in long-term weight loss. Experimental results also show
http://edis.ifas.ufl.eduhttp://edis.ifas.ufl.edu/cv292
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2Pepper Production in Miami-Dade County, Florida
that the capsaicin treatment sustains fat oxidation during
weight maintenance but does not affect weight regain after modest
weight loss.
Below is a summary of pepper varieties most commonly grown in
the Miami-Dade County area.
Bell PepperBell pepper, Capsicum annuum, is a common type of
pepper, grown commercially on raised beds with plastic mulch
(Figure 1). The yield normally can reach over 1,000 cartons per
acre (28 lb/carton). Fruits are green (Figure 2), and some
cultivars can turn red (Figure 3), orange, or yellow in color at
maturity. The hotness is zero Scoville unit. Cultivars, such as
‘Hunter’ and ‘Red bull’ have medium to large plants producing
smooth, four-lobed, thick-walled, blocky, dark green glossy fruits.
The produce is mainly used as an ingredient in fresh salad or
sandwiches or as a cooked vegetable. A typical bell pepper can
contain as much as 200 percent of the recommended daily allowance
(RDA) of vitamin C, 17 percent vitamin B6, 14 percent vitamin K, 11
percent vitamin A, 11 percent folate, 9 percent manganese, 7
percent potassium, and 6 percent thiamin (dry-weight basis). There
have been a number of cultivars developed in recent years with
different yield potentials, physiological characteristics, and
resistances to pepper viruses and other diseases (Ozores-Hampton et
al. 2014).
Cubanelle PepperCubanelle pepper, also called Cuban pepper, is a
variety of sweet pepper of the species C. annuum. Young fruit is
light yellowish-green in color but turns bright red on ripening.
Compared to bell pepper it has thinner flesh and is longer, with a
slightly wrinkled appearance. It is extensively used in the cuisine
of Cuba, the Dominican Republic, and Puerto Rico. It is also
popular in dishes of Spanish, Italian,
and Slavic origin, and many cooks prefer it to bell pepper
types. Most Cubanelle peppers in the US currently are imported from
the Dominican Republic, where it is called ají cubanela. It has
sweet, very mild flesh with a rich flavor and attractive color for
frying and cooking. The heat level is about 1,000 Scoville units
(Ozores-Hampton et al. 2014). Under the climate conditions in
Miami-Dade County, Cubanelle peppers often grow in imperfect shapes
and change color from green or yellow to shades of orange to red,
and some fruits appear curled or twisted in shape (Figure 4).
Figure 1. Pepper plants in field.Credits: Qingren Wang,
UF/IFAS
Figure 2. Green bell pepper.Credits: Qingren Wang, UF/IFAS
Figure 3. Red bell pepper.Credits: Qingren Wang, UF/IFAS
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3Pepper Production in Miami-Dade County, Florida
Jalapeño PepperJalapeño (Figure 5) is one of the most common
types of chili pepper grown in this area. Most people like it
because it is spicy but not overwhelming. Jalapeños are green,
turning red after maturity, and are about 2 to 3 inches long. The
average pungency rates about 5,000 Scoville units and ranges from
2,000 to 8,000 Scoville units. Jalapeños are commonly used in fresh
salad, salsa, and especially in Mexican food for a spicy
flavor.
Habanero PepperHabanero pepper (Figure 6) is believed to
originate from Peru but have spread through Mexico and other
countries across the world. It derived from Capsicum chinense
(Chinese pepper), mistakenly named because taxonomists in the 1800s
mistook China for its place of origin. Today the largest production
comes from Mexico’s Yucatan Peninsula,
where habanero is an ingredient in indigenous cuisine. The fruit
ranges from 0.8–2.4 inches long; starts green; and matures yellow,
orange, or red in color, but white, brown, and pink colors also
occur. Habanero pepper has thin and waxy flesh. The pungency ranges
100,000–350,000 Scoville units. The habanero’s heat; fruity,
citrus-like flavor; and floral aroma have made it a popular
ingredient in hot sauces and spicy foods. Habanero thrives in areas
with hot weather such as Miami-Dade county and south Florida.
Cachucha PepperCachucha pepper or Aji Dulce in Spanish is native
to the Caribbean region. It has the appearance of habanero pepper
with a spinning top shape and semi-wrinkled skin. This pepper has
mild spice (500–1,500 Scoville units) with a sweet flavor. Cachucha
peppers change the color from dark green to light green or yellow,
then to orange-red when fully ripe (Figure 7). It is believed that
cachucha peppers contain high vitamins C and B6. They are a good
source of fiber, potassium, magnesium, and vitamin A. The acreage
of Cachucha pepper is increasing rapidly in Miami-Dade County.
Scotch Bonnet PepperThe Scotch bonnet chili pepper is a member
of the Capsi-cum chinense species and a close relative of the
habanero varieties. Its name derives from its resemblance to the
Scottish tam o’ shanter hat, though it appears primarily in the
Caribbean, Guyana, and the Maldives. They usually mature to red or
yellow and are very popular in cooking from the region, especially
Caribbean jerk sauce and marinade. Scotch bonnet peppers have a
thin, bright waxy flesh (Figure 8), similar to habaneros but
slightly smaller, and score 100,000–350,000 Scoville units
(PepperScale
Figure 4. Cubanelle pepper.Credits: Qingren Wang, UF/IFAS
Figure 5. Jalapeño pepper.Credits: Qingren Wang, UF/IFAS
Figure 6. Habanero pepper.Credits: Qingren Wang, UF/IFAS
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4Pepper Production in Miami-Dade County, Florida
2014). However, there are completely sweet varieties of Scotch
bonnet grown on some of the Caribbean islands, and Scotch bonnet
hot sauce is very popular.
Poblano PepperPoblano pepper (Figure 9) is popular Mexican chili
pepper which can be consumed either unripe (green) or ripened
(red). When ripened to red and dried, it traditionally is called
“Ancho.” The thick-walled, mildly hot (1,000–2,000 Scoville units)
fruit has a rich melon flavor. The name
Poblano comes from the valley of Puebla, south of Mexico City,
where it was popularly cultivated. This pepper can produce
continuously through most of the summer, and matures in about 75–80
days. The fruit is about 4 inches long and 2 inches wide (Bonnie
Plants 2014).
Anaheim PepperThis type of pepper is usually maroon in color and
has a long, skinny fruit (Figure 10). It is mild, usually about
1,000 Scoville units, although some varieties may be as hot as
5,000 Scoville units. It is a vigorous bushy plant with green fruit
that turn deep red when ripe. The heirloom variety of Anaheim may
have fruits as long as 7 inches, with a diam-eter of 1.5 inches.
The fruit is often slightly tapered, and stem end is wrinkled or
folded. It takes about 80 days to produce green mature fruit and
more than 120 days for the fruit to ripen and turn red (Stephens
2012). Mature green or ripe red fruit can be used fresh or as dried
powders.
Serrano PepperThe serrano pepper (Figure 11) is a type of chili
pepper that originated in the mountainous regions of the Mexican
states of Puebla and Hidalgo (DeWitt and Boslund 2009). The name of
the pepper is a reference to the mountains of these regions.
Serrano pepper is similar to jalapeño in appearance but is much
hotter, ranging between 10,000 and 25,000 Scoville units. The fruit
is usually about 2 inches long. The fruit can be harvested while
they are unripe or ripe. Unripe serrano peppers are green, but the
color at
Figure 7. Cachucha pepper field.Credits: Qingren Wang,
UF/IFAS
Figure 8. Scotch bonnet pepper.Credits: Qingren Wang,
UF/IFAS
Figure 9. Poblano pepper plant.Credits: Qingren Wang,
UF/IFAS
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5Pepper Production in Miami-Dade County, Florida
maturity varies, with common colors being green, red, brown,
orange, or yellow. Serrano peppers grow well in soils with a pH
between 7.0 and 8.5 and in temperatures above 75°F but they cannot
tolerate frost. They grow well in hot and humid climates. These
features make serrano peppers an ideal pepper variety to cultivate
in the Miami-Dade County area. The plants can be as tall as 5 feet.
Serrano peppers typically are eaten raw and have a bright and
biting flavor that is notably hotter than the jalapeño pepper.
Serrano peppers also are commonly used in making pico de gallo and
salsa, as the chili is particularly fleshy compared to others,
making it ideal for such dishes.
Cayenne PepperCayenne pepper, named for the city of Cayenne in
French Guiana, is also known as Guinea spice, cow-horn pepper,
aleva, bird pepper, or, especially in powdered form, red pepper. It
is a cultivar of Capsicum annuum related to bell peppers,
jalapeños, paprika, and others. It is a hot chili pepper used to
flavor dishes. The pungency is between 25,000 and 50,000 Scoville
units (Ozores-Hampton 2013). Red in color, the Cayenne pepper is
generally dried and used as ground powder or dried flakes. The
plants grow to 2–4 feet and can produce mature fruit in about 100
days after germination (Brown 2006). They adapt well to the hot and
humid weather conditions in Miami-Dade County.
Tabasco PepperTabasco pepper (Figure 12), named after the
Mexican state of Tabasco, is a variety of the chili pepper species
Capsicum frutescens. It is well known through its use in Tabasco
sauce and peppered vinegar. The tabasco plant has a typical bushy
growth, which commercial cultivation makes stronger by trimming the
plants. It takes approximately 80 days after germination for the
plants to have fully matured fruits. The plant can grow about 60
inches tall, and develops quickly at temperatures between 80°F and
85°F, with cream or light yellow flowers that develop
upward-oriented fruits. Tabasco fruits, like all other members of
the C. frutescens species, remain upright when mature, rather than
hanging down from their stems. The tapered fruits, around 1.5-inch
long, are initially pale yellowish-green and turn yellow and orange
before ripening to bright red. Tabascos range from 30,000 to 50,000
Scoville units of heat level (Harold 2004).
Figure 10. Anaheim pepper.Credits: Qingren Wang, UF/IFAS
Figure 11. Serrano pepper.Credits: Qingren Wang, UF/IFAS Figure
12. Tabasco pepper.
Credits: Qingren Wang, UF/IFAS
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6Pepper Production in Miami-Dade County, Florida
Thai PepperThai pepper (Figure 13), also called bird’s eye chili
or bird’s chili, is a cultivar derived from the species Capsicum
annuum. The origin of Thai pepper might be from Mexico, Central
America, or South America. Now it is very com-monly grown in South
or Southeast Asian countries, such as Thailand, Laos, Vietnam,
Indonesia, and India. It is often confused with some cultivars
derived from the species Capsicum frutescens because of the
similarity in appearance. Thai pepper plant is a perennial with
small, tapering fruits, often two or three at a node. The plant can
grow up to 6 feet tall. The fruit is as small as about 1 inch long
and less than 1/5 inch wide at shoulder. The heat index of Thai
pepper ranges from 50,000–100,000 Scoville units (Growing Chillies
2010).
Hungarian Wax PepperHungarian wax pepper originates from Hungary
with wax-like texture of the pepper’s rind in yellow color (Figure
14). This pepper looks quite like banana pepper but it is much
hotter, which ranges 5,000–10,000 Scoville units as compared to
only 0–500 Scoville units in banana pepper. Due to its bright
yellow color, it is simply called hot wax pepper or hot yellow
pepper. However, the yellow color turns to orange in hue and
followed by red at full ripening.
Bhut JolokiaBhut jolokia (Figure 15), known as naga jolokia, bih
jolokia, ghost pepper, ghost chili pepper, red naga chili, and
ghost chili, is an interspecific hybrid cultivated in the Indian
state of Assam. The name “bhut jolokia” comes from the Bhutia tribe
who used to bring it to the valley of Assam for trade. DNA tests
showed that it is an interspecies hybrid, mostly C. chinense with
C. frutescens. In 2007 Guinness World Records certified the ghost
pepper as the world hottest pepper, with 1,041,427 Scoville units,
401.5 times hotter than Tabasco sauce (2,500 to 5,000 Scoville
units). It currently is ranked in third place following ‘Carolina
Reaper’ (Guinness World Records 2013) and ‘Trinidad Moruga
scorpion’ (Bryan 2012), which are 2,009,000 and 2,200,000 Scoville
units, respectively, but these peppers are rarely grown in the
Miami-Dade County region. Ripe bhut jolokia peppers are
approximately 2.4 to 3.3 inches long and 1.0 to 1.2 inches wide,
with a red, yellow, orange, or chocolate color and very thin skin.
The fruit can be rough, wrinkled, dented, or smooth. Bhut jolokia
is widely used as an ingredient in spicy food and as a remedy for
summer heat in some countries. It is used in both fresh and dried
forms and has a unique flavor. In addition, the dried powder of
such hot peppers can be developed into pepper spray as a
self-defense product.
Soil, Land Preparation, and TransplantingSoil and land
preparation plays a critical role in pepper production in
Miami-Dade County because most peppers are grown in Krome gravelly
loam soil with low fertility but many rocks (>60 percent). In
addition, the soil profile is as shallow as a few inches, and the
aquifer is shallow (from
Figure 13. Thai pepper.Credits: Qingren Wang, UF/IFAS
Figure 14. Hungarian wax pepper fieldCredits: Qingren Wang,
UF/IFAS
Figure 15. Bhut jolokia pepper.Credits: Qingren Wang,
UF/IFAS
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7Pepper Production in Miami-Dade County, Florida
0 to more than 10 feet). The subtropical climate brings
torrential rain during the hot summer, which often causes flooding
and nutrient leaching from the soil, with drought during winter and
spring seasons.
Peppers prefer to grow in fertile soils with appropriate
moisture but they are sensitive to flooding. To improve pep-per
production, local growers usually grow them in raised beds
approximately 3 feet wide and with 3 feet between beds, with
plastic mulch and a drip irrigation system. Two rows of pepper are
planted in each bed with planting distances of 6–18 inches
depending on variety. For chili peppers, 2 or 3 transplants usually
are placed in the same hole because of their small leaf area. For
control of weeds and soil-borne pests including plant pathogens and
insects, soil fumigation with metam sodium (Vapam®, Sectagon 42®)
or metam potassium (K-pam®, Sectagon K54®) is recommended before
cultivation, using appropriate applica-tion methods and following
guidelines for worker protec-tion. To allow sufficient time for the
fumigant to dissipate completely, pepper seedlings should not be
transplanted until 2–3 weeks after fumigating beds with sealed
plastic mulch. The planting depth is about 1.5–2 inches.
FertilizationThe amount of fertilizers applied depends on soil
fertility, which is determined through soil testing (Hochmuth,
Mylavarapu, and Hanlon 2014). Pre-sampling and lab tests are useful
to obtain a fertilization recommendation based on soil nutrient
level (Freeman et al. 2014). Pepper varieties with various yields
are additional factors to determine fertilizer rates to be applied.
Best management practices (BMPs) are a guideline to follow (Freeman
et al. 2014; Liu et al. 2015). In most cases, 10-10-10 or 6-16-13
(N-P2O5-K2O) dry fertilizer commonly is incorporated into the soil
before planting. During the fruiting stage, liquid fertilizer with
a formula of 4-0-8 or 3-0-10 (N-P2O5-K2O) is fertigated (applied
with irrigation water) in the raised beds. Controlled release
fertilizer (CRF) is a good option which can be applied at a heavier
rate and can stay in soil longer compared to conventional
fertilizers. The application of CRF has become a nutrient
management tool (Liu et al. 2014), which can save labor and farming
operation costs, but the feasibility often causes some concern due
to the current relatively higher price.
Soil condition is important for a good yield, and different
varieties prefer different soil conditions. For example, habanero
prefers a slightly acidic soil (about pH 6), which is an obstacle
to growing this type of pepper in Miami-Dade County because
calcareous soil with a high pH (about
7.8–8.2) is prevalent. Even jalapeño pepper plants some-times
show severe iron deficiency (Figure 16). Foliar spray of ferrous
sulfate or EDDHA-chelated iron can correct the symptom of iron
deficiency. Applying acidic fertilizers, such as gypsum, (NH4)2SO4,
superphosphate, or K2SO4, can help growers improve the root zone
environment for the acidic soil preferred varieties.
Irrigation and Freeze ProtectionDrip irrigation systems (one
drip line per bed) are com-monly used for pepper production in the
Miami-Dade County area. Irrigation frequency depends on plant
growth stages, but twice a week usually is sufficient. However, for
efficient water management pepper growers need to follow BMPs
available from their local UF/IFAS Extension office. As a general
rule, good drainage is necessary for pepper plants because too much
water not only will damage the plants but also can reduce the fruit
flavor and appearance. A soil moisture monitoring device such as a
tensiometer is recommended to be pre-installed in the pepper field;
approximately 10–15 cbar can be a criterion to trigger the
irrigation system.
Similar to other vegetable crops, pepper plants are suscep-tible
to cold injury when the temperature drops 2°F below freezing
(32°F). To protect pepper plants from cold damage, which most
likely occurs between January and February, an overhead irrigation
system usually is preinstalled to cover the pepper field. The pump
should be kept on when the temperature drops close to the freezing
point with low wind speed until the temperature rises again.
Figure 16. Iron deficiency on jalepaño pepper.Credits: Qingren
Wang, UF/IFAS
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8Pepper Production in Miami-Dade County, Florida
ConclusionA large number of pepper varieties are grown in
Miami-Dade County or south Florida because of the favorable weather
conditions and the diverse populations with a demand for their
traditional cultural recipes. To improve pepper yield and quality,
appropriate management of soil nutrients, such as balancing macro-
and micro-nutrients based on soil property and crop requirements,
is essential. Controlling soil moisture by scheduling irrigation
with a soil moisture system such as tensiometer can improve water
management efficiency and plant growth for promising yields and
quality. For information about pest management of peppers,
including diseases and insects, refer to Wang et al. (2015), Pest
Management of Peppers in Miami-Dade County, Florida
(http://www.edis.ifas.ufl.edu/pp316).
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